Recipe of the Week!

One-Pan Whiskey Flavored Pork Chops

OK ~ I'll admit, I'm sometimes a pack rat!! But when it comes to magazines and great articles, I just can't throw 'em out! This recipe is from WAY BACK in January 2001... Yes, I still have that magazine! But you can find it on www.cookinglight.com also... Yum Yum.
This recipe is very easily doubled, but the pan was full. :) Don't worry about your nonstick skillet either as the low baking temp won't harm it... Serve it up with some home made mashed 'tatoes and this is definitely a top 10 on my comfort food list!

Yield

4 servings (serving size: 1 pork chop and about 1/3 cup sauce)

Ingredients

• 2/3 cup fat-free sour cream
• 1/2 cup water
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried rubbed sage
• 1/4 teaspoon black pepper
• 4 (6-ounce) bone-in center-cut pork chops, trimmed
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon olive oil
• 1/2 cup chopped onion
• 1 (8-ounce) package presliced mushrooms
• 1/2 cup whiskey

Preparation

Preheat oven to 300°.

Combine the first 6 ingredients in a small bowl.

Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork.

Wrap handle of skillet with foil. Cover and bake at 300° for 1 hour. Serve immediately.